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Preparation

Set aside 2 tablespoons chickpeas for serving. Process tahini, lemon juice, red pepper paste, pomegranate molasses (if using), and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with salt.

Recent Reviews

I love pomegranate molasses, but I think it is taking from the hummus recipe here rather than adding to it. Also, the recipe resulted in a somewhat drier hummus than I prefer.

olga_hutson from Boston, MA /

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if you're looking to mix things up, this is an interesting variation on hummus that actually works. I used the pomegranate molasses and halved the harissa because mine seemed so hot. I recommend using the full portion of the hot and maybe cutting back the sweet; the balance changes as the flavors develop. (If I hadn't been raised by two hardcore hummus-makers, the rating might have been higher...)